Recipes

Serves: 2-4

Ingredients:

4              large chicken thighs, bone-in, skin-on
1 tsp      Olive oil
1 tsp      Butter
S & P
½ C         chicken broth
¼ C         Leap of Faith Cabernet Sauvignon
Pinch     Dried Thyme
½ C         Dried Cherries or 1 C fresh, seedless cherries
1 tsp      Sugar (omit if using fresh sweet cherries)
2 tsp      Balsamic vinegar
½ tbsp   Cornstarch

Directions:

1.       Soak Cherries and Thyme in chicken broth and wine 4 hours or overnight
2.       In a medium  hot large sauté  pan, Melt butter with olive oil
3.       S & P chicken thighs
4.       Place chicken thighs skin side down in the hot pan and sauté until golden brown.  Turn and sauté other side
5.       Add wine & cherries to the pan.  Lower heat and cook 20-30 minutes until done
6.       Remove chicken. Keep warm
7.       Whisk cornstarch and sugar into balsamic vinegar
8.       Add to liquid in pan.  Cook until thick.
9.       Serve over the chicken thighs

Serves: 2 

Ingredients:

2 5-8 Oz Filet Mignon steaks
S & P
Olive oil

Sauce:

1 large Shallot, sliced thin
6-8 Mushrooms, sliced thick
1/2 tsp  Better than Bouillon or demi-grace
1-2 tbps Butter
¼ cup warm water
1/2 c Leap of Faith cabernet sauvignon
Pinch dried thyme

Directions:

1.       Heat oven to 450
2.       Dissolve bullion or demi in water and wine.  Add Thyme to rehydrate.
3.       Rub olive oil on steaks. Season with S & P.
4.       Heat heavy sauté pan to hot
5.       Sear both steaks on both sides.
6.       Place in oven for 3-5 minutes until desired doneness.
7.       Remove and let steaks rest
8.       Place pan back on medium high heat, Add butter to pan.  Add Mushrooms and brown.
9.       Lower heat to medium low.  Add and sauté shallots until transparent.
10.   Add liquid mixture to pan and reduce half
11.   Serve over steaks

Serves: 2-4 

Ingredients:

4-6  Beef Short ribs, bone-in or boneless
S & P
Olive oil
1 Lg Onion, sliced thinly
1 tsp dried Rosemary or 1 Tbsp fresh
½ C  beef broth
¾ C Leap of Faith Cabernet Sauvignon
1 C Baby Carrots

Directions:

1.       Heat oven to 325
2.       Season short ribs with S & P.
3.       Add enough olive oil to Dutch oven to cover bottom.  Heat on medium high.
4.       Once hot, brown shot ribs on all sides.  Remove.
5.       Lover heat to medium low and sauté onions and garlic until tender
6.       Return short ribs to pan
7.       Add wine, broth and rosemary.  Bring to a simmer, cover, and place in the oven to braise for 2-2 ½ hours until ribs are almost tender.
8.       Add carrots, cover and continue to cook for 20-30 minutes or until carrots are tender.
9.       Remove short ribs and carrots.  Skim fat off sauce and reduce to half
10.   Adjust seasonings
11.   Return short ribs and carrots to warm
12.   Serve with favorite starch